Monday, August 23, 2010

Wild Mushroom Risotto

Fresh Wild Mushroom Risotto

Oyster

Chanterelles

Shitake

Wrinkled Pholiota

Lobster

King Eringee

Funnel Shaped Chanterelles

This dish is mostly considered a winter dish, because it is often made with dried mushrooms that have been soaked in warm water. This often results in a very concentrated stock with flavors that resemble a dried powder, it's often hard to get the balance right with dried mushrooms, although it can be done!

In this case, the mushrooms were fresh and delicate and bursting with flavor, so we couldn't resist making this as a first course for my parents as our goodbye dinner!

My father, who thought he was not a fan of risotto, was quickly convinced that this dish is a perfect vegetarian option for any night of the week.

Patrick's Wild Mushroom Risotto

Note: The portions of mushrooms don't matter too much. The more the better, without overwhelming the dish. They do shrink a considerable amount when cooked.

300 grams of mixed wild mushrooms

we used the following combination:

50 grams chanterelles

50 grams shitakee

50 grams funnel shaped chenterelles

50 grams cremini

50 grams oyster

150 grams large lobster mushroom

1 tablespoon of butter

(normally we would use about 4 tablespoons of butter, but in this case we cut it down to one because of my dads strict diet restrictions. It was still amazing. In my opinion no need for more.

3 tablespoons olive oil

1 onion finely chopped

8 sprigs of fresh thyme

2 cups of risotto rice

6 cups organic vegetable broth

1 cup white wine

Parmigiano reggiano grated- about one cup

salt and pepper

Bring a pot with 4 cups vegetable broth to a boil.

Reduce heat to a simmer and reserve.

Melt the butter and oil in a pan.

Add thyme and mushrooms and cook for 10 minutes.

Season with salt and pepper.

Cook the onion in the large stock pot with some olive oil or two tablespoons of butter-about 8 minutes.

Add the rice to the large stock pot and stir for 2 minutes to get them covered in butter and oil.

Add wine and boil off liquid-about 2 minutes.

Bring stock up to a boil once again.

Add a ladle full of stock to rice and cook, stirring until liquid has been mostly absorbed.

Continue to add the stock one ladle at a time and stirring until each addition has been absorbed.

About half way through the ladling of broth to rice-add the mushrooms and thyme.

The whole process usually takes about 20 minutes.

When the rice is tender and cooked through, add the parmesan cheese.

Serve in a small shallow bowl and garnish with parmesan, fresh thyme and fresh parsley.

Simple, easy and delicious. Enjoy.

For a vegan option, skip the butter and replace with an extra tablespoon of olive oil. Skip the cheese.